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Gizzards pickled in garlic sauce | Cooking researcher Ryuji's buzz recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Gizzard : 300g
エリンギ : 200g
ニンニク : 3片
ごま油 : 大さじ1
塩胡椒(砂肝用) : 適量
塩胡椒(調味用) : 適量
(A)醤油 : 大さじ4
(A)水 : 大さじ4
(A)味の素 : 8振り
(A)黒胡椒 : 適量
小ネギ : 適量
ラー油 : 適量

Time required

25minutes

Procedure

1) Prepare the king oyster mushrooms 01:37
Cut the king oyster mushroom into rings.
make a cut.
put in bat.
2) prep the garlic 02:23
Peel and crush the garlic clove.
3) prepare the gizzard 02:45
Cut gizzards in half.
Make an incision diagonally with the silver skin still on.
Make cuts in the opposite direction to form a lattice.
4) 炒める 04:15
フライパンにごま油を入れて温める。
砂肝に塩胡椒(砂肝用)を振り、フライパンに入れて炒める。
エリンギを入れて炒める。
塩胡椒(調味用)を振り、砂肝とエリンギに火が通るまで炒める。
5) 漬ける 05:54
保存容器に4を入れる。
2を全体に入れ込む。
(A)を入れる。
冷蔵庫又は冷凍庫で冷ます。
6) 仕上げる 07:44
5に小ネギを散らす。
ラー油をかけて完成。

Point

・Other mushrooms can be substituted for king oyster mushrooms.
・By making cuts in the king oyster mushrooms, the flavor will be absorbed better.
・If the king oyster mushroom slices are large, cut them in half.
・By making grid-like cuts in the gizzards, it will be easier for the fire to pass through and the flavor will be absorbed better.
・When cooling in the refrigerator, cool for about 1 hour, and when cooling in the freezer, cool for about 30 minutes.
・Mix while cooling so that the flavor permeates the whole.
・You can change small green onions to perilla leaves.
・Cooling time is not included in the required time.